Thai Mango Cucumber Salad Recipe
Introduction
Thai Mango Cucumber Salad is a refreshing and vibrant dish that perfectly balances sweet, tangy, and savory flavors. Quick to prepare, it’s ideal as a light side or a healthy snack on warm days.
Ingredients
- 2 ripe mangoes, diced
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1/2 teaspoon chili flakes (optional)
Instructions
- Step 1: In a large bowl, combine the diced mangoes, cucumber, red bell pepper, red onion, and cilantro.
- Step 2: In a separate small bowl, whisk together the lime juice, fish sauce, honey, and chili flakes.
- Step 3: Pour the dressing over the salad and toss gently to combine.
- Step 4: Let the salad sit for about 10 minutes to allow the flavors to meld.
- Step 5: Serve chilled or at room temperature.
Tips & Variations
- Substitute fish sauce with soy sauce for a vegetarian alternative.
- Add crushed peanuts for extra texture and flavor.
- Adjust chili flakes to your preferred spice level or omit them for a mild salad.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. For best freshness, keep the dressing separate and toss just before serving. Reheat is not recommended; serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unripe mangoes for this salad?
Yes, unripe mangoes can be used for a tangier taste, but ripe mangoes provide a sweeter, more balanced flavor that complements the other ingredients well.
What can I substitute for fish sauce if I’m allergic or vegetarian?
You can use soy sauce or tamari as a flavorful vegetarian substitute. For a closer taste to fish sauce, consider using a dash of miso paste diluted in water.
PrintThai Mango Cucumber Salad Recipe
A refreshing and vibrant Thai Mango Cucumber Salad combining sweet ripe mangoes, crisp cucumber, and colorful bell pepper, tossed in a tangy lime and fish sauce dressing with a hint of honey and optional chili flakes for a mild kick. Perfect as a light side dish or appetizer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Salad Ingredients
- 2 ripe mangoes, diced
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
Dressing Ingredients
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1/2 teaspoon chili flakes (optional)
Instructions
- Combine the salad ingredients: In a large bowl, mix together the diced mangoes, cucumber, red bell pepper, thinly sliced red onion, and chopped fresh cilantro until evenly combined.
- Prepare the dressing: In a small bowl, whisk together the lime juice, fish sauce, honey, and chili flakes (if using) until the honey is fully dissolved and the dressing is well blended.
- Toss the salad: Pour the dressing over the mixed salad ingredients and gently toss to coat all the components evenly without mashing the fruit or vegetables.
- Let the flavors meld: Allow the salad to sit at room temperature for about 10 minutes so the flavors can fully develop and blend together.
- Serve and enjoy: Serve the salad chilled or at room temperature as a refreshing side dish or light appetizer.
Notes
- You can adjust the amount of chili flakes or omit them entirely for a milder salad.
- Use ripe but firm mangoes to avoid a mushy texture in the salad.
- For a vegan version, substitute fish sauce with soy sauce or tamari.
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
- Add chopped peanuts or toasted sesame seeds for extra crunch if desired.
Keywords: Thai mango cucumber salad, Thai salad recipe, mango cucumber salad, no-cook salad, refreshing salad, Thai side dish, gluten free salad
